Homemade red bean paste
I wanted to make many desserts before, but I gave up because there was no red bean paste. The red bean paste sold outside was too sweet, and I felt tired after taking a few bites. Make it yourself and you can make it according to your preferences. You can control the sweetness and oil content by yourself. It tastes fresh and delicious, and you can't stop eating it!
Recipe Recommendations
- red bean 500 grams
- brown sugar 250 grams
- vegetable oil 180 ml
- sweetening
- cook
- several hours
- simple
Steps for Homemade red bean paste
1
Soak red beans in cold water for 4 hours.
2
Put in the electric pressure cooker, the water should not exceed the red beans by about 2 centimeters, and select the "tendon/bean" function. The boiled beans are very soft and rotten.
3
Prepare a large bowl and turn half of the bowl of water. Don't think this is a basin, it's a large stainless steel bowl.
4
Spoon a small part of the red beans into the sieve, hold the sieve in one hand, and immerse them in the water. Rub the red beans with the other hand to allow the beans to fully contact the water, and the kneaded bean paste sinks into the water in the bowl. Don't ask to put too many beans at once quickly, just moderate amount.
5
Don't throw away the remaining bean husks and put them in another bowl.
6
Put two layers of gauze on the sieve. I use the soup pot filter gauze bag from Wal-Mart supermarket. If I don't open it, it just has two layers of gauze! After kneading and sifting all the beans, pour the water mixed with the bean paste into the large bowl into the gauze, not too much at a time.
7
Wrap the gauze and squeeze out the water inside hard.
8
What is left in the gauze is red bean paste, but it is still only a semi-finished product!
9
Take part of the remaining bean husks and place them into the grinding cup of the cooking machine. About half the cup, and add the same amount of water.
10
Using the cooking machine to sample the bean skins will be very delicate in 1 minute, that's it. Then, as before, filter and squeeze out the water.
11
Put 180 ml of cooking oil in an enamel or stainless steel pan (this is the amount in the prescription, I only used 60 ml, in order to help my husband lose weight), low heat, and add the bean paste to stir-fry.
12
After frying well, add 1/3 of the brown sugar. The amount of brown sugar can be added according to your preference, as long as you feel sweet enough.
13
Fry the water in the bean paste dry and feel that the resistance is greater than the previous frying. After cooling, you can put it into a sealable container and store it in the refrigerator for up to a month.
14
In order not to waste it, I used a rubber spatula used to make cakes to scrape the bean paste in the pan little by little.Homemade red bean paste Make Tips
The bean husks made with the cooking machine are also very delicate, but the ones made with a sieve are even more delicious. If you are not picky about the taste, there will be basically no difference! Haha…